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In a large pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 tablespoon of minced garlic. Stir the mixture well.

Add 2 cups of milk to the pot and allow the mixture to return to a boil.

Once boiling, stir in 4 tablespoons of butter and 1/2 cup of brown sugar, mixing until both are fully dissolved and incorporated.

Carefully add the 4 ears of corn into the pot. Let them boil in the mixture for about 10 minutes.

While the corn is boiling, heat a large frying pan over medium heat and melt 1 stick of butter.

Add 1 cup of heavy cream to the pan and bring it to a gentle boil.

Stir in 1 cup of shredded Parmesan cheese and 1 teaspoon of dried parsley, mixing continuously until the cheese is fully melted and the sauce is smooth.

Once the corn is done boiling, remove it from the pot and transfer it into the frying pan with the cheese sauce.

Continuously smother and coat the corn with the cheese sauce for about 10 minutes, ensuring each ear is well covered. Sprinkle additional dried parsley over the corn during this process.

Once the corn is thoroughly coated in the sauce, remove it from the pan and place it on a serving dish.

Garnish with chopped fresh parsley if desired before serving.


In a large pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 tablespoon of minced garlic. Stir the mixture well.

Add 2 cups of milk to the pot and allow the mixture to return to a boil.

Once boiling, stir in 4 tablespoons of butter and 1/2 cup of brown sugar, mixing until both are fully dissolved and incorporated.

Carefully add the 4 ears of corn into the pot. Let them boil in the mixture for about 10 minutes.

While the corn is boiling, heat a large frying pan over medium heat and melt 1 stick of butter.

Add 1 cup of heavy cream to the pan and bring it to a gentle boil.

Stir in 1 cup of shredded Parmesan cheese and 1 teaspoon of dried parsley, mixing continuously until the cheese is fully melted and the sauce is smooth.

Once the corn is done boiling, remove it from the pot and transfer it into the frying pan with the cheese sauce.

Continuously smother and coat the corn with the cheese sauce for about 10 minutes, ensuring each ear is well covered. Sprinkle additional dried parsley over the corn during this process.

Once the corn is thoroughly coated in the sauce, remove it from the pan and place it on a serving dish.

Garnish with chopped fresh parsley if desired before serving.
